Tea Scones

Preparation info

  • 12–15

    • Difficulty


    • Ready in

      10 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 8 oz. plain flour
  • ¼ teasp. salt
  • 2 oz.


Sift the flour and salt and lightly rub in the fat. Add the other dry ingredients and mix with the beaten eggs and water to make a light spongy dough. Roll out ¼ in. thick and cut into rounds. Bake on a greased, fairly hot girdle or in a hot oven (450°–425 ° F.y Gas 8–7). If the scone